Description
This Mini Corn Dogs recipe offers a fun and delicious twist on the classic fairground favorite. Bite-sized hot dogs are skewered, dipped in a sweet and savory cornmeal batter, and deep-fried until golden and crispy. Perfect as a party appetizer, snack, or kid-friendly treat, these mini corn dogs deliver that irresistible crunchy exterior and juicy hot dog inside with every bite.
Ingredients
Scale
For Frying
- Canola oil for frying (enough for 2 inches depth in pot)
For Mini Corn Dogs
- 6 regular size hot dogs, cut into 2-inch pieces
- 12 hot dog sticks or popsicle sticks (candy sticks, wooden skewers, etc.)
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
Wet Ingredients
- 1 large egg
- 2 tablespoons honey
- 1 cup buttermilk
- ¼ cup milk
Instructions
- Heat the oil: Pour about 2 inches of canola oil into a large pot or Dutch oven and heat it to 350°F (175°C). Maintaining this temperature is key for evenly cooking the mini corn dogs to a crispy golden brown.
- Prepare the hot dogs: Pat the hot dog pieces dry with paper towels to ensure the batter sticks well. Insert a stick into each 2-inch hot dog piece, creating mini skewers. Set aside while you make the batter.
- Make the batter: In a large bowl, whisk together the all-purpose flour, cornmeal, salt, sugar, and baking powder. In a separate bowl or large measuring cup, whisk the egg, honey, buttermilk, and milk until combined. Pour the wet ingredients into the dry and stir thoroughly to form a thick but smooth batter, suitable for coating the hot dogs.
- Dip the hot dogs: Take each skewered hot dog piece and dip it into the batter. Coat them completely until the batter clings evenly and you no longer see bubbles forming on the surface.
- Fry the mini corn dogs: Gently place the battered hot dogs into the hot oil. Fry them for about 2 to 3 minutes, turning as necessary to ensure all sides become evenly golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Serve and store: Serve the mini corn dogs immediately while crispy and warm. If you have leftover batter, refrigerate it in an airtight container for up to 2-3 days. Use any leftover mini corn dogs within 2-3 days refrigerated or freeze for longer storage.
Notes
- Maintaining the oil temperature at 350°F is crucial; oil that is too cool will make the corn dogs greasy, and too hot will burn the batter.
- To keep the batter from sticking to the bowl after dipping, transfer the batter to a tall glass or jar for easier dipping.
- You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
- For a thicker coating, you can double dip the hot dogs by dipping twice in batter before frying.
- Leftover mini corn dogs reheat well in an oven or air fryer to maintain crispness.
Keywords: mini corn dogs, cornmeal batter, deep fried snack, appetizer, party finger food, kid-friendly recipe